Hugh Fearnley-Whittingstall's potato peel soup
|Prep time||10 minutes|
|Cooking time||20 minutes|
|Total time||30 minutes|
Really creamy soup, with
Tips and swaps
Top with bacon!
Top with an egg
Float a poached egg on each portion and sprinkle the crispy bacon on top of it, if you like.
Add a handful of cooked sweetcorn and some leftover smoked fish or cooked ham or bacon.
Parsnip or carrot version
You can use other root peelings as well as potatoes – especially parsnips and carrots. But keep it 50% spud or it can become too sweet. A good pinch of cumin goes well with a multi-root version.
- Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Sauté gently, until the onions are soft but haven’t taken on much colour, about 10 minutes.
- Add the potato peelings and give everything a very good stir for a minute.
- Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so.
- Remove from the heat and cool slightly, then purée in a food processer, blender or using a stick blender until very smooth.
- Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.